4 chicken breast halves
4 T. butter
2 c. heavy cream
1/2 c. Dijon mustard
parsley chopped (garnish optional)
1) Cut the breasts into strips and season with salt and pepper.
2) In a large, heavy saute pan, heat the butter, and saute the chicken until no longer pink. Saute in batches, don't crowd pan.
Remove to plate.
Stir the cream and mustard into the saute pan and bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes.
Return chicken to pan, until chicken is heated through.
Options for serving: On it's own with a salad or steamed vegetables. Or over pasta or rice.
Here I served over spaghetti with green beans and almonds.